- This recipe makes 2 Servings
16-20 Shrimp, peeled, deveined and cooked
1 cucumber, diced
1 cup carrots, julienned
12 oz cauliflower rice
½ avocado, sliced
Handful of fresh mint
2 tablespoons PB2 (or peanut butter)
2 tablespoons sriracha
1 ½ tablespoon tamari or soy sauce
1 tablespoon hoisin
1 tablespoon fresh lime juice
Splash of red wine vinegar
Optional garnish: crushed peanuts, red pepper flakes, lime wedges
Prepare the spicy peanut sauce: Combine PB2, sriracha, tamari, hoisin, lime juice and red wine vinegar and mix together. If sauce seems too thick add water until you reach your desired consistency. Cover and refrigerate until ready to use.
Prep cauliflower rice.
Heat a large skillet over medium heat and coat with cooking spray. Place cauliflower rice in skillet and cook until heated through, about 8-10 minutes.
Divide cauliflower rice between two bowls and let cool.
Arrange shrimp and vegetables around the cauliflower rice.
Serve with spicy peanut sauce and optional garnish, such as: lime wedges, red pepper flakes, crushed peanuts.
Ingredients can be wrapped individually, stored in the refrigerator and eaten within a few days.